Speaker

About the speaker: 

Dr. Perry is a food scientist with industry and academic experience. She teaches courses focusing on food regulations, food microbiology and ingredient functionality. Her research group at the University of Maine studies a wide range of topics including food fermentation and application of probiotics, safety of raw and minimally processed foods and processing technology for enhancing food safety.

Company info:

Founded in 1865, the University of Maine is a Carnegie R1 research institution. A public land-, sea- and space-grant university, UMaine offers programs in over 100 fields of study and serves as a cornerstone of cultural enrichment, scientific advancement and community impact in the northeastern United States.

Presentation: 

Lack of harmonized regulations and specific guidance related to the food safety of edible seaweeds has been a significant bottleneck for this growing industry in the past several years. A cross-disciplinary working group of educators, researchers and legal experts has collaborated to produce a comprehensive, open access guide addressing existing knowledge regarding hazards associated with seaweed products which will serve as a framework for the development of targeted training programs. This presentation introduces the contents of the guidance document and its utility as a tool for growers and processors of edible seaweeds.